Spring Greens With Lemon Dressing Recipes

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SPRING GREENS WITH LEMON DRESSING



Spring greens with lemon dressing image

Serve up nutritious greens with fresh garlic and lemon flavours for a healthy and versatile side dish

Provided by Good Food team

Categories     Lunch, Side dish

Time 15m

Number Of Ingredients 5

250g broccoli , thicker stalks halved
400g spring green , thick stalks removed and shredded
2 garlic cloves , crushed
zest and juice 1 lemon
2 tbsp olive oil

Steps:

  • To make the dressing, mix the garlic, lemon juice and zest, olive oil and some seasoning together. Bring a large pan of water to the boil, then add the broccoli and greens, and cook for about 5 mins until tender. Drain well, then toss through the dressing and serve.

Nutrition Facts : Calories 53 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 2 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein

SPRING GREEN SALAD WITH CREAMY LEMON VINAIGRETTE



Spring Green Salad with Creamy Lemon Vinaigrette image

Provided by Tyler Florence

Categories     side-dish

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 9

2 pints sunflower shoots (or 1/2 pound mixed baby greens)
1 handful fresh mint
1 tablespoon grainy mustard
1 tablespoon hot water
1 lemon, juiced
1/3 cup extra-virgin olive oil
1 heaping tablespoon creme fraiche
1/2 teaspoon sugar
Kosher salt and freshly ground black pepper

Steps:

  • Wash and dry the shoots and mint, place in a large bowl.
  • In a mason jar, combine the mustard, water, lemon juice, oil, creme fraiche, sugar, salt, and pepper. Put the cap on and shake vigorously to emulsify. Drizzle the vinaigrette over the greens and toss well to coat. Serve immediately. Store any remaining vinaigrette in the jar in the refrigerator.

SPRING GREENS SALAD WITH TRADITIONAL RANCH DRESSING



Spring Greens Salad with Traditional Ranch Dressing image

Provided by Nancy Fuller

Categories     side-dish

Time 20m

Yield 8 servings

Number Of Ingredients 15

1 cup mayonnaise
1/2 cup sour cream
1/4 cup buttermilk
1 tablespoon apple cider vinegar
1 teaspoon Dijon mustard
1 tablespoon thinly sliced chives
1 tablespoon roughly chopped fresh parsley
2 cloves garlic, finely minced
2 bunches pencil-thin asparagus, woody ends trimmed, stalks cut on the bias into 1/2-inch pieces (3 to 4 cups)
3 cups spring lettuce mix
3 cups baby spinach, stems removed
1 cup watercress
2 shallots, thinly sliced into rounds
1 pint grape or cherry tomatoes (multi-color if available), halved
Kosher salt and freshly ground black pepper

Steps:

  • For the ranch dressing: Place the mayonnaise, sour cream, buttermilk, vinegar, mustard, chives, parsley and garlic in a bowl; whisk until completely combined. Refrigerate, covered, until ready to serve.
  • For the salad: In a large bowl, toss the asparagus, lettuce, spinach, watercress, shallots and tomatoes together. Season with salt and pepper. Drizzle with ranch dressing and serve.

SPRING SALAD WITH HOMEMADE LEMON POPPYSEED DRESSING RECIPE



Spring Salad with Homemade Lemon Poppyseed Dressing Recipe image

I love salad with a good homemade dressing! This homemade lemon poppyseed dressing is so easy to make!

Provided by Steph Loaiza

Categories     Salad

Time 10m

Number Of Ingredients 13

5 ounces spring salad mix (1 container)
2 cups sliced strawberries
4 ounces Feta Cheese Crumbles (1 container)
1 cup candied walnuts
1 cup dried cranberries
½ cup canola oil
3 Tablespoons apple cider vinegar
2 Tablespoons lemon juice
2 Tablespoons poppy seeds
2 teaspoons dijon mustard
2 teaspoons honey
½ teaspoon onion powder
¼ teaspoon salt

Steps:

  • Toss all salad ingredients together in a large bowl.
  • In a small mixing bowl, whisk together all dressing ingredients.
  • Pour dressing and toss right before serving or serve with dressing on the side.
  • Dressing separates, so mix before dressing if made ahead of time.

Nutrition Facts : Calories 310 kcal, Carbohydrate 25 g, Protein 5 g, Fat 22 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 8 mg, Sodium 282 mg, Fiber 3 g, Sugar 18 g, ServingSize 1 serving

SPRING GREENS SALAD WITH DIJON VINAIGRETTE



Spring Greens Salad with Dijon Vinaigrette image

Provided by Martha Stewart

Time 20m

Number Of Ingredients 9

1 teaspoon smooth or whole-grain Dijon mustard
2 tablespoons fresh lemon juice (from 1 lemon)
6 tablespoons best-quality extra-virgin olive oil
1/2 teaspoon minced garlic
Coarse salt and freshly ground pepper
4 cups packed mixed baby greens such as mustard, kale, swiss chard, spinach, baby arugula, mache, and purslane
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh chervil leaves
2 tablespoons finely sliced fresh chives

Steps:

  • Whisk together mustard and lemon juice in a bowl. Add oil in a steady stream, whisking until combined thoroughly. Whisk in garlic. Season with salt and pepper.
  • Toss together greens and herbs in a bowl. Season with salt and pepper. Drizzle with 2 tablespoons vinaigrette and toss to coat. Vinaigrette can be refrigerated up to 1 week.

MIXED GREENS WITH LEMON CHAMPAGNE VINAIGRETTE



Mixed Greens with Lemon Champagne Vinaigrette image

Simple and delicious, this champagne vinaigrette recipe pairs perfectly with mixed greens or a salad of your choice. -Ray Uyeda, Mountain View, California

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 15m

Yield 10 servings.

Number Of Ingredients 10

2 tablespoons champagne vinegar
2 teaspoons lemon juice
1 teaspoon Dijon mustard
1 shallot, finely chopped
1/2 cup olive oil
4 cups torn leaf lettuce
4 cups fresh spinach
2 cups fresh arugula
3/4 cup chopped walnuts, toasted
1/2 cup pomegranate seeds

Steps:

  • In a small bowl, whisk vinegar, lemon juice, mustard and shallot. Gradually whisk in oil., In a large bowl, combine lettuce, spinach and arugula. Pour vinaigrette over salad; toss to coat. Top with walnuts and pomegranate seeds. Serve immediately.

Nutrition Facts : Calories 169 calories, Fat 17g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 27mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

CRISP SPRING GREENS WITH CREAMY TOMATO DRESSING



Crisp Spring Greens with Creamy Tomato Dressing image

Make and share this Crisp Spring Greens with Creamy Tomato Dressing recipe from Food.com.

Provided by Dancer

Categories     Vegetable

Yield 4-6 serving(s)

Number Of Ingredients 19

4 -6 cups mixed greens, cleaned, dried, and torn
4 -6 green onions, thinly sliced (include some green part)
1 -2 medium tomatoes, cored and cut into think wedges or sliced
1 avocado, peeled, seed removed, immediately sprinkled with lemon juice juice and cut into think slices (optional)
to taste blue cheese, Crumbled (optional) or to taste Roquefort cheese, at room temperature (for garnish) (optional)
to taste crouton, Crisp toasted (for garnish) (optional)
1/2 cup tomato soup, undiluted
6 tablespoons cider vinegar
3 tablespoons sugar (or to taste)
1 tablespoon tomato base chili sauce or 1 tablespoon catsup
1 1/2 teaspoons Worcestershire sauce
1/2-1 teaspoon balsamic vinegar (optional)
1/2 teaspoon onion, peeled and minced
1/2 teaspoon garlic, peeled and minced
1/2 teaspoon prepared mustard
1/4 teaspoon paprika
2 -3 drops hot pepper sauce, to taste (optional)
3/4 cup salad oil (canola, corn safflower, or a combination)
to taste 35 % fresh cream

Steps:

  • Prepare greens, store in a sealed airtight plastic bag in the refrigerator until ready to serve. Arrange greens in individual salad bowls or on individual salad plates, dividing evenly.
  • Top each with sliced green onions and tomato wedges or slices.
  • Garnish each with crumbled blue or Roquefort cheese and/or crisp croutons, if desired.
  • Pass Creamy Tomato Dressing.
  • CREAMY TOMATO DRESSING Combine the first 9 to 11 ingredients together in a blender container.
  • Cover and blend at medium speed for 30 seconds; uncover and with the motor at low speed, gradually add oil, blending until mixture is smooth and completely mixed.
  • Season with salt and pepper to taste. Cover and increase motor speed to high; beat for 30 seconds.
  • Store, tightly sealed, in an airtight glass container or jar in the refrigerator for up to two weeks.
  • NOTE: May use about 1/4 to 1/3 cup extra virgin olive oil and 1/3 to 1/2 cup other salad oil, if desired.
  • The flavor of 3/4 cup olive oil is too intense for this dressing.
  • VARIATION: May add 1/2 crumbled blue or Roquefort cheese to prepared dressing, if desired. Or, may add 1/2 cup crumbled cheese to dressing mixture while beating and then stir in 1/2 cup crumbled cheese after preparation, if desired.

Nutrition Facts : Calories 431.4, Fat 40.8, SaturatedFat 5.7, Sodium 154, Carbohydrate 16.8, Fiber 1.2, Sugar 13.4, Protein 1.1

PEPPERY GREENS WITH MEYER-LEMON DRESSING



Peppery Greens with Meyer-Lemon Dressing image

Freshly squeezed Meyer-lemon juice brightens the mustard vinaigrette in this simple salad and tempers the bite of the watercress, arugula, and frisee. Try pairing it with Pork Wellington with Prosciutto and Spinach-Mushroom Stuffing.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 10m

Yield Serves 8 to 10

Number Of Ingredients 6

2 tablespoons fresh Meyer-lemon juice
1 teaspoon Dijon mustard
Pinch of sugar
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
12 cups mixed peppery greens, such as watercress, arugula, and frisee, torn into bite-size pieces

Steps:

  • In a large bowl, whisk together lemon juice, mustard, and sugar. Slowly add oil in a thin stream, whisking constantly; generously season with salt and pepper. Add greens; toss until leaves are evenly coated in dressing. Serve.

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